Melting Almond Cookies - All ready for CNY perhaps??? (Revisited)

Melting Almond Cookies.. ...

These are what we wanted isn't it...???

I had made these cookies last Chinese New Year, and now another year had gone, and it's a brand new Chinese New Year...

These Almond Cookies are not one to be missed... I loved them very much as they are very easy to make, and best part is, it is soft and it melts in your mouth... Everyone had praises for these cookies. Even my helper told me to keep some for her...

Unlike the usual almond cookies that are coated with egg coatings on the top, these almond cookies are the original as they are. Try reducing the sugar as I find them abit sweet for me:)

Otherwise, enjoy baking these cookies...:-D

BUT BEWARE....
These cookies are dangerous... You can't stop eating them. You just want to pop more one after another...
hehehehe...

Recipe as adapted from Nonya Recipe Book

Ingredients:

100g icing sugar (75g)

150g plain flour

( I used self-raising & omitted baking powder & baking soda)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

50g almond powder

150ml canola oil

1 tsp vanilla essence

Method:

Mix all dry ingredients into a big mixing bowl, combine well.

Add the vanilla essence and oil, and knead into a dough.

Roll it out and cut into desired cookie moulds.

Bake in a preheated oven of 180C for about 15-20 mins.

Allow to cool and store in an air-tight container.

Golden Puff Pastry with Peanut ♡花生油角♡

I bought one of the cookbook recipe, and for this month, they have some Chinese New Year Goodies, and this Golden Puff Pastry with Peanut is one of them.

I took half of the recipe to try out. It was rather simplified in fact.

Mixing all the ingredients and kneading it into a dough, and resting it for 10 mins before we roll it out.

I remembered when I was rather young, my Aunty used to make these Peanut Puff Pastry and it was delicious. And we were having fun making these puffs. Initially when I tried to make the folds, I couldn't get the rhythm, seems pretty clumsy with it.. but subsequently with the following puffs, I managed to get the folds done up nicely.

Hehehehe.... I like mine stuffed with lots of peanuts. I know those selling outside are filled with miserable amount of peanuts, so since these are homemade... so why not...??? :-D
I had used those ready-made peanut powder from the supermarket for my convenience.

Hubby & Nat loved these Puff Pastry very much... Nat had 4 at one go...

Here is the recipe for some of you whom might be keen and is a "Kok Zai" fan:-D

(using half of the ingredients, and a 5-cm round mould, yeilds about 25-30 puffs)

Ingredients:

300g plain flour

70g shortening

1/2 tsp salt

160ml water

Method:

1. Combine flour, shortening & salt, mix well. Add in water, knead to form a dough. Rest dough for about 10 mins.

2. Cover dough with cellophane paper (cling wrap) up and down, roll into thin skin, and cut skin into round shape using a mould.

3. Spoon in a little peanut filling on the skin and form into a mini puff.

4. Deep-Fry puffs in a hot oil over low heat until cooked through and golden brown. Dish out, drain well. Serve.

Peanut Fillings

150g toasted peanuts

80g sugar

Method:

Blend peanut in a food processor till fine, dish out and combine it with caster sugar, mix well.